A combination of spicy seasonings in the dry brine really kicks up the flavor of this roasted Cajun Turkey. The Cajun turkey brine gives the bird a bold flavor that really kicks up any holiday meal.
This recipe isn’t just for Thanksgiving dinner. It is perfect for any special occasion or a casual weekend dinner. It is better than anything you can get at a local restaurant and much less expensive!
This Cajun style turkey is simple to make and the results are always impressive. The Cajun turkey brine guarantees that you will have a juicy, succulent bird, and the seasoning flavors will have your guests asking for seconds.
For a Cajun Thanksgiving, pair this flavorful bird with our rice dressing, jalapeno cornbread, sweet potato crunch, and sweet potato pie.
Why This Recipe Works
- Dry brining means rubbing the turkey with salt, letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. The salt changes the protein structure in the meat, causing it to release moisture. Then the turkey reabsorbs its own salty liquid, resulting in juicy, tender, flavorful meat.
- Our Cajun turkey brine is a dry brine that is much easier to use than a wet brine, especially when you have a whole turkey, because it takes up less space in the fridge.
- Seasoned butter under the skin adds flavor and moisture to the turkey and bastes the turkey while it cooks.
- Roasting the turkey at a low temperature helps the bird cook evenly and keeps the juices in the flesh.
Ingredients needed
Here is a list of the ingredients you will need for our Cajun turkey recipe. Scroll down to the printable recipe card for all the details.
- Turkey. You can use a frozen or fresh turkey, just make sure you do not use a Kosher turkey or self-basting turkey because they have already been seasoned, and you will end up with an overly salty bird.
- Olive oil
- Kosher salt (not regular table salt)
- Cajun dry rub mix. You can use our blend of Cajun spices or purchase your favorite brand at the store. We use a blend of spices that include black pepper, garlic powder, cayenne pepper,
- Butter (softened)
- Dried thyme
- Garlic (a whole bulb cut in half)
- Lemons and an orange
- Fresh herbs. We used thyme, rosemary, and sage.
- Chicken broth
- White wine
How to Make a Cajun-style Turkey
Here is a brief overview to get an idea of what to expect with this juicy turkey recipe. Scroll down to the printable recipe card for all the details.
Pat the turkey’s skin dry with paper towels, then loosen the skin under the breast and thighs. Sprinkle the Cajun turkey brine all over the turkey, including inside the cavity and under the skin.
Tip: slide an upside-down spoon under the skin. The spoon is less likely to tear the skin.
Set a wire rack on a rimmed baking sheet (or use a large roasting pan) and place the seasoned turkey on top.
Refrigerate the turkey for 48 to 72 hours.
Mix the softened butter with the herbs and spices then rub it under the skin.
Brush the outside of the turkey with oil, then sprinkle it with dried thyme. Stuff the cavity with garlic, lemon, and herbs.
Pour chicken broth or wine into the bottom of the baking sheet or roasting pan, then transfer it to the oven.
If you have leftovers, try our turkey salad.
Tips for Success
- We recommend using Kosher salt for the dry brine.
- Kosher and table salt cannot be used interchangeably in exact amounts. The ratio of table salt to kosher salt is 1:2, as table salt is twice as salty as kosher salt.
- The USDA recommends cooking turkey to an internal temperature of 165°F. For a juicy turkey, we remove the bird when the internal temperature reaches 157°F. Carry-over heat will increase the temperature to 165°F. You can read more about turkey doneness on the Thermoblog.
- Do not tent the turkey with aluminum foil during the rest time, as this will soften the skin due to condensation build-up.
- For best results, use a meat thermometer. We like using a leave-in thermometer, but an instant-read thermometer will also work.
- If you use a frozen turkey, make sure it is completely thawed before you start the brining process.
- Don’t cover the turkey while it brines. Plastic wrap will hold in moisture, but if you leave it open to the air, the skin will dry out and help create crispy skin as it roasts.
Frequently Asked Questions
Using salt to season the inside of a turkey is essential if you want a moist roasted turkey. It tenderizes and moisturizes the meat, and it enhances the flavors.
Yes. The last time we checked, you could purchase a small,12-pound Cajun-style turkey at Popeyes for around $100. That doesn’t include the sides.
It takes longer to dry brine a turkey than to do a wet brine. We recommend letting the bird dry brine for 48 to 72 hours.
Our Cajun turkey is a juicy, flavorful, crowd-pleasing recipe that will make your Thanksgiving meal memorable. Say goodbye to bland, dry turkeys, and impress your dinner guests with your best turkey yet. It will be well worth all the time and preparation you put into it.
Serve the turkey alongside our cornbread dressing, Instant Pot mashed potatoes, homemade cranberry sauce, and a green bean casserole.
Some Other Recipes We Are Sure You Will Love:
Try some of these recipes so your leftover turkey doesn’t go to waste: turkey pot pie, turkey noodle soup, turkey pasta bake, or turkey vegetable farro soup.
Are you interested in learning other methods for cooking a turkey? Here are some delicious turkey recipes you can try our smoked turkey, Instant Pot frozen turkey breast, sous vide turkey breast, roasted turkey thighs, and honey dijon baked turkey wings.
Check out our holiday menu planner to help keep you organized during the holiday season.
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Cajun Turkey
Ingredients
Cajun Turkey Brine (dry brine):
- 12-14 pound turkey completely thawed if frozen
- 2 tablespoons olive oil
- 3-1/2 tablespoons Kosher salt 1 tablespoon for every 4 pounds
- 10 tablespoons cajun dry rub mix or use a storebought blend
Roast the Turkey:
- 1/2 cup butter softened
- 3 tablespoon dried thyme
- 1 tablespoon Cajun dry rub
- 1 head garlic cut in half
- 2 lemons quartered
- 1 orange quartered
- Fresh herbs of thyme rosemary and sage
- 1 cup chicken broth
- 1 cup white wine
Instructions
Brine the Turkey
- Take the turkey out of its packaging and place on a cutting board. Remove the giblets and neck from the cavities and discard or reserve for another use. Remove and discard any plastic or metal cages or pop-up thermometers.
- Pat the turkey dry with paper towels.
- Loosen the skin over the breast, separating it from the flesh, making sure not to break through the skin (we turn a spoon upside down and glide it under the skin). Next, loosen the skin over the fleshy part of the legs.
- Brush oil over the entire turkey. This will help the salt and dry rub adhere to the skin.
- Combine the Kosher salt with the cajun dry rub. Sprinkle the Cajun dry brine all over the turkey. Make sure to get inside the cavity and under the skin.
- Place the seasoned turkey on a rimmed baking sheet and refrigerate for at least 48 hours and up to 72 hours.
- When ready to roast the turkey, remove it from the refrigerator and pat any moisture off with paper towels.
Roast the Cajun Turkey
- Preheat the oven to 325°F and adjust the oven rack to the lower position.
- Combine the soft butter with 1 tablespoon of the dried thyme and 1 tablespoon of the Cajun dry rub. Rub the butter under the skin of the breast and legs.
- Stuff the neck and body cavity with the garlic, lemons, and herbs.
- Brush 2-3 tablespoons of oil over the outside of the turkey and sprinkle with the remaining dried thyme.
- Pour the chicken broth and wine into the baking sheet (or a turkey roasting pan) and transfer the turkey to the oven.
- Roast the turkey until a meat thermometer inserted in the deepest part of the breast registers 165°F (we actually shoot for 157°F to 160°F and let the carry-over heat cook it further. See notes).
- Remove the turkey from the oven and allow it to rest on the countertop for 20-30 minutes.
Notes
- Use only natural or heritage turkeys, fresh or frozen. Do not use a turkey that has been injected with any type of solution. This includes Kosher and self-basting turkeys. Check the label on the wrapper. If you use a pre-seasoned turkey, it will be too salty after you brine it.
- We recommend using Kosher salt for the dry brine.
- Dry brining means rubbing the turkey with salt and letting it rest in the refrigerator for 24 to 72 hours, and then roasting it. The salt changes the protein structure in the meat, causing it to release moisture. Then the turkey reabsorbs its own salty liquid, resulting in juicy, tender flavorful meat.
- For that ultra-Cajun flavor, we mix our homemade Cajun rub with Kosher salt. Kosher salt distributes and sticks to food better than table salt. It also dissolves more readily on the surface of meats and poultry, which makes it ideal for dry brining. Because the grains of kosher salt are larger, they take up more room, making a teaspoon of kosher salt less dense than regular table salt.
- Kosher salt and table salt cannot be used interchangeably in the same amounts. If you are using table salt, decrease the amount of salt by half.
- If you tent the turkey during the rest time, it will steam from the heat and make soft, soggy skin. The turkey will still be hot without tenting, even with a 1-hour rest.
- USDA safety guidelines recommend cooking turkey breast to a temperature of 165°F. For a moist, juicy turkey, we cook our turkey until the breast meat reaches 157°F and allow it to rest for 20-30 minutes, at which point the carry-over cook will bring the temperature in the breast to 165°F.
Nutrition
This post was originally published on November 15, 2018.
